Guy Fieri’s Cherry Bomb Pork

Posted March 8th, 2011 in Main Dishes, Recipe

Guy Fieri’s Cherry Bomb Pork, made with Oregon Canned Fruit Products


1 Pork Loin Roast (about 2lbs.)


3 cups water
1 bay leaf
1/4 teaspoon red pepper flakes
1/2 teaspoon peppercorns
1 tablespoon agave syrup
2 tablespoons kosher salt
1 cup ice
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly cracked black pepper


2 (15-ounce) cans Oregon Red Tart Cherries in Water
1 cup Madeira, divided
1 tablespoon grated orange zest
1 tablespoon minced ginger
1/3 cup agave syrup
2 tablespoons olive oil
1 tablespoon balsamic vinegar


Preheat the oven to 200 degrees F.

For Brine:

In a large saucepan over high heat, add the water and remaining ingredients, except the ice. Stir until the salt dissolves. Remove from the heat, add the ice and stir until cool. Put the loin roast in a large Ziploc bag with the brine for 20-30 minutes

Remove from bag and pat dry with paper towels. Season on all sides with kosher salt and freshly cracked pepper. Place on a baking sheet and roast until an instant-read thermometer registers 90 degrees F, about 20 minutes.

Meanwhile, while the pork is in the oven, in a medium-size saucepan, add the canned cherries and juice, 3/4 of a cup of Madeira, the orange zest, ginger, agave and a pinch of salt. Bring the mixture to a boil over high heat, then lower the heat to a strong simmer and reduce the sauce by half.

Once the roast has reached 90 degrees F, remove them from the oven.Heat a large skillet over high heat, add the  oil and heat until shimmering. Add the pork and sear on all sides (about 12 minutes total). It will be golden and have a hard crust. Transfer to a serving platter and tent with aluminum foil to keep warm.

In the same skillet that the pork was cooked in, add the remaining 1/4 cup of Madeira and deglaze the pan over medium-high heat. Stir in the balsamic and cherry sauce and reduce by half.

Slice the pork into medallions about ¾ inch thick and serve with cherry sauce.

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